Fried Tomatoes

Ingredients

• two tablespoonfuls of butter
• Six firm tomatoes

Method

1. 1

   Cut the tomatoes into thick slices without peeling them.

2. 2

   Put two tablespoonfuls of butter in the blazer and lay the tomatoes in this.

3. 3

   Turn them often and cook until tender.

4. 4

   Sprinkle with salt and serve.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 16. The excerpt below is the record exactly as published.

FRIED TOMATOES. Cut the tomatoes into thick slices. Do not peel them. Put in the blazer two tablespoonfuls of butter, and lay the to- matoes in this. Turn them quite often, and cook until tender. Sprinkle with salt and serve. These make an excellent accompaniment to cold meat. DEVILLED TOMATOES. Cook the tomatoes as directed above, and keep them hot while you add to the butter in the blazer another tablespoonf ul of butter, a teaspoonful of onion-juice, a 76 Z§c C0aftng;©i60 Jhipper tablespoonful of vinegar, a teaspoonful of sugar, half a teaspoonful each of made mustard and salt, and a pinch of cayenne. All these may have been mixed in a howl, and the mixtures put into the blazer at once. Turn in upon them, drop by drop. the beaten yolks of two eggs, stirring all the time, and as soon as it is all in. ex- tinguish the flame beneath. Lay the to- matoes back in the sauce, and serve. CURRIED TOMATOES. Cook half a teaspoonf ul of onion, minced fine, in two tablespoonfuls of butter, and add to this a teaspoonful of curry-powder. When this is well blended put in the sliced tomatoes, and cook as directed in recipe for Fried Tomatoes. (TtltecefTaneoue ©ainftee jj CREAMED TOMATOES. Half pint cream or rich milk. One tablespoonful flour. Two tablespoonfuls of butter. Salt and a little white pepper. Six firm tomato

Cook this with the app: pantry check, scaling, and the assistant.